Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
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  • 5 star values: 1

A fresh alternative to pickled cukes, these crisp, crunchy treats make a zesty summer snack, garnish for a Bloody Mary, or condiment in a sandwich or salad. These picked green beans are easy to prepare and will keep up to a week in the refrigerator.

Ivy Manning
Recipe by Cooking Light June 2012

Gallery

Romulo Yanes; Food Styling: Simon Andrews; Prop Stying: Helen Crowther

Recipe Summary

hands-on:
10 mins
total:
2 hrs 10 mins
Yield:
Serves 12 (serving size: about 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine dill and green beans in a medium bowl.

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  • Combine vinegar and the remaining ingredients in a small saucepan. Bring to a boil, and cook 1 minute or until sugar and salt dissolve. Pour over bean mixture. Let stand 2 hours. Drain or serve with a slotted spoon.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

6 calories; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.4g; carbohydrates 1.4g; fiber 0.7g; cholesterol 0mg; iron 0.2mg; sodium 41mg; calcium 7mg.
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